Equipment
- Baking dish
- 1 Steamer pot
Ingredients
- oil spray
Cauliflower
- ½ cauliflower
Veggies
- 1 leek
- 1 zucchini
- 4 cloves garlic
- 1 tbsp / 15 ml olive oil
Sauce
- 2 tbsp flour or gluten-free flour
- 1 cube vegetable stock
- 1 cup / 250 ml milk
- 100 g cheddar cheese
Macaroni
- 200 g macaroni pasta or gluten-free pasta
Topping
- 1 tomato
- ½ cup / 15 g panko breadcrumbs or gluten-free breadcrumbs
- 1 bunch fresh thyme or 1 tbsp dried thyme
Instructions
Before you start
- Bring a large steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.
Steam cauliflower
- Slice ½ cauliflower including the stem into bite-sized chunks. Add to the steamer pot of boiling water and cook for 8 minutes or until tender. Set the cauliflower aside in the top steamer pot. Reserve the bottom pot with water.
Cook veggies
- Slice 1 leek in half lengthways, then thinly slice. Grate 1 zucchini. Peel and mince 4 cloves garlic. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the leek, zucchini and garlic and cook for 5 minutes, stirring regularly.
Make sauce
- Stir in 2 tbsp flour and 1 cube vegetable stock. Gradually pour in 1 cup milk and 1 cup of hot water from the reserved steamer pot. Grate in 100 g cheddar cheese and stir until combined then simmer for 5 minutes, or until thickened, stirring regularly.
Cook macaroni
- Meanwhile, bring the reserved steamer pot of water back to a boil - top up the water if needed. Add a pinch of salt and 200 g macaroni pasta and cook according to packet directions. Drain and add the macaroni pasta and cauliflower to the sauce mixture. Gently stir to combine and season to taste with salt and pepper.
Topping
- Preheat the oven grill. Thinly slice 1 tomato. Pick the leaves off 1 bunch fresh thyme. In a small bowl combine the thyme leaves and ½ cup panko breadcrumbs. Season with salt and pepper and stir until combined.
Bake
- Transfer the macaroni mixture to the prepared baking dish, place the slices of tomato over top, then sprinkle with the breadcrumb topping. Grill for 5 minutes, or until golden.
To serve
- Divide the cauliflower mac and cheese with crumb and tomato topping between plates.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 705mg | Fiber: 5g | Sugar: 9g | Calcium: 316mg | Iron: 2mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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